By Liz Hunter
Heat the oil in a casserole dish and add the beef. Fry the beef until brown and remove from the dish. Add another dash of oil and add the onion, bacon, carrot, celery and garlic, fry for a few minutes to soften. Add the passata, stock and all the herbs then add the beef and … Continued
By Liz Hunter
Pre heat the oven to 180’C or 160’c for a fan oven. (If using the slow cooker, preheat on low setting). Heat the oil in a frying pan and add the shanks. Sear all over trying to get a nice colour on them. Sprinkle with the seasoning. Remove the shanks from the pan and add … Continued
By Amelia
COOKING THE LAMB SADDLE: Cut the lamb saddle to the size you need. I always measure it by simply laying my hand on the saddle and it works out roughly that it’s a finger’s width of lamb saddle per portion. I cook the lamb while it’s still on the bone, as it gives you more … Continued
By Amelia
Lamb Neck Fillet Cooking: Lamb neck fillet is one of my favourite cuts of lamb because of it’s depth of flavour and unique taste. I find that this can be cooked either quickly and served pink or slow cooked by braising and it’s equally as delicious, for this recipe I’m cooking it pink and cooking … Continued
By Amelia
Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas 4, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in) … Continued
By Amelia
Cooking time: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas 4-5, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in) Preheat oven to Gas 4-5, 180˚C, 350˚F. Heat oil … Continued
By Amelia
Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance. For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper. … Continued
By Amelia
Pre heat the oven to 180’c Lamb: Season the lamb shanks with salt and pepper Heat half your oil in a casserole pan or deep saucepan and brown the shanks until golden all over (should take approximately 6 minutes) Remove lamb from pan and add the remaining oil then celery, carrots and onion on a … Continued
By Amelia
Place a flameproof casserole pot on a low to medium heat for a few minutes before adding the oil. Season the lamb shanks and add to the pre-heated pot. Sear on all sides until golden brown, remove from the pan and add the onions, gently frying until soft and translucent before adding the tumeric and … Continued
By Amelia
Remove the lamb from the fridge 1 hour before cooking. Preheat the oven 200˚C / 180˚C fan / Gas 6. Place the lamb onto a wire rack in a roasting tray. Make around 15 small incisions with a sharp knife, around 1.5cm deep, all over the lamb. Stuff a slice of garlic and rosemary into … Continued
By Amelia
Remove the beef from the fridge 1 hour before cooking and allow to reach room temperature. Preheat the oven to 220˚C / 200˚C fan / Gas 7. In a small bowl, mix the oil, chopped herbs, garlic and seasoning together. Place the onion and carrots in the bottom of a roasting tin to create a … Continued
By Amelia
Remove the lamb from the fridge 1 hour prior to cooking so it is at room temperature. Preheat the oven to 220˚C / 200˚C fan / Gas 7. In a small bowl, mix the oil, oregano, rosemary, thyme, lemon zest, 2 tablespoons of lemon juice, garlic and seasoning together. Using a sharp knife, make small … Continued
By Amelia
Preheat the oven to 180˚C /160˚C fan / Gas 4. Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until browned. Transfer the lamb chops to a medium casserole dish. Fry the carrot, … Continued
By Amelia
Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened. Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes. Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer. Simmer, … Continued
By Amelia
Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight). Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften. Add the cinnamon sticks, … Continued
By Amelia
Heat the oil in a pan and fry the lamb for a few minutes until browned. Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened. Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately … Continued
By Amelia
Preheat the oven to 180˚C / 160˚C fan / Gas 3. Cook the breasts by placing them in an oven tray, and cover with ½ pint of water (or lamb stock) and foil, and cook in oven for 1.5 – 2 hours until the lamb is tender. (You can use a slow cooker). Remove the … Continued
By Amelia
Heat the oil in a frying pan and add the minced beef, cook for a few minutes until browned. Add the onion, garlic and chilli, and fry for a few minutes until the onion is softened. Add the remaining ingredients, stir well and bring to the boil. Lower the heat and place a lid on … Continued
By Amelia
Heat a dry, large wok on a medium-high heat and add the lamb, stirring it constantly until it changes colour and releases some fat – this should take 5 minutes. Blend the garlic cloves with 125ml of water. Gradually add the blended garlic mixture to the lamb, stirring constantly and simmer for 10 minutes. Add … Continued
By Amelia
Preheat the oven to 180˚C / 160˚C fan / Gas 4. Weigh the lamb and calculate the cooking time. For medium, allow 25 mins per 500g plus 25 mins. For well done, allow 30 mins per 500g plus 30 mins. Remove the lamb from the fridge and place on a large roasting tin and, using … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4, or heat up the slow cooker. Take a large ovenproof casserole dish or frying pan, heat the oil and brown the meat on all sides. Add the onion, chilli and garlic, and lightly soften. Add all the remaining ingredients and stir well to combine. … Continued
By Amelia
Place the sliced aubergines on kitchen paper, sprinkle with salt, and leave for 30 minutes to draw out the moisture, then rinse in a colander and pat dry with kitchen paper, then sprinkle with a little flour. Place a little oil in a frying pan and fry the aubergine slices in batches, for a few … Continued
By Amelia
Preheat the oven to 165˚C / 145˚C fan / Gas 5. Season the shanks with salt and pepper and lightly dust with the flour. Heat 2 tablespoons olive oil in a large casserole/sauté pan and fry the shanks on both sides until golden brown. Remove the meat from the pan and drain the excess fat. … Continued
By Amelia
In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves. Meanwhile, dice the lamb breast and season with salt and pepper. Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary. Finely chop half of the … Continued
By Amelia
Preheat the oven to 185˚C / 165˚C fan / Gas 4. Trim any excess fat away from the inside of the leg of lamb. Make incisions in the meat to open it out a little further (and to help the flavours infuse into the meat). Set aside. In a bowl, mix together the mince, egg … Continued
By Amelia
Season the flour and use to coat the beef. Heat the oil in a large pan or flameproof casserole dish and fry the beef in 2 batches until brown. Remove from the pan. Add the butter, garlic, onions and mushrooms to the pan and fry for a few minutes. Return the beef to the pan. … Continued
By Amelia
Coat the lamb in the seasoned flour. Heat half of the oil in a large pan or flameproof casserole dish and fry the lamb until nicely browned. Remove the lamb from the pan. Use the remaining oil and add the leek, onion and celery and fry for a few minutes until lightly coloured. Return the … Continued
By Amelia
Season the lamb neck generously and fry in a hot pan with sunflower oil until brown and caramelised. When ready, remove the lamb and use the same pan to fry the onions with butter and a good pinch of salt. Add a splash of wine to deglaze the pan and scrape up all those lovely … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least an hour, but overnight if possible. Thread the marinated lamb and peppers onto the skewers. Put under a grill on high for 15 minutes, … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish. Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic … Continued
By Amelia
Recipe courtesy of My Fussy Eater Preheat the oven to 180˚C / 160˚C fan / Gas 4. Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper. Heat the oil in a large casserole dish and add the lamb shanks. Cook for about 10 minutes, turning until lightly browned … Continued
By Amelia
Start by melting the butter and oil together, add in the whole spices and let them splutter and pop for a minute before adding in the onions, ginger and garlic. Stir everything together for 10-15 minutes or until the onions have softened nicely. Add in the lamb, along with all the powdered spices, and give … Continued
By Amelia
Recipe courtesy of The Curry Guy It is best to purify the mustard oil first by bringing it to smoking point and letting it cool a bit. Then heat it back up over direct heat and add the whole spices and bay leaves to infuse for about 30 seconds. Take off the heat. Pour … Continued
By Amelia
Mix the ground cumin, ground coriander, turmeric and garam masala in a bowl and add the lamb cubes. Stir well to coat the lamb cubes and cover. Refrigerate for at least 30 minutes. Heat the oil and ghee in a pan, and fry the lamb cubes in two batches until brown. Remove the lamb cubes … Continued
By Amelia
To make the tomato sauce, chop the onion and garlic and sweat them in a saucepan with some extra virgin olive oil before adding the passata. Season with salt and pepper and add the basil leaves. Simmer for about 1 hour, adding some water if it gets too dry. While that’s simmering, heat 2 tablespoons … Continued
By Amelia
Chop the onion, celery, carrot, garlic and the rosemary and sweat them in a sauté pan with some olive oil. In the meantime, separately pan-fry the lamb mince with some olive oil. When cooked, drain the fat and transfer the lamb into the pan with the vegetables. Add the ‘nduja to the vegetable and lamb … Continued
By Amelia
Season the lamb with salt and pepper and sear in a pan with olive oil on a medium/high heat. In a large saucepan, sweat the diced vegetables with some olive oil, add in the lamb and fry for a couple of minutes. Pour in the red wine and let it reduce by half. Add in … Continued
By Amelia
Preheat the oven to 190˚C / 170˚C fan / Gas 5. Heat 1 tbsp of oil in a frying pan, place the shanks in the pan and season. Sear the shanks quickly, browning them all over. In an oven tray or deep casserole dish, place the remaining oil, lemon juice, garlic, bay leaves, oregano, thyme, … Continued
By Amelia
Boneless loin fillets can also be used for this recipe, however, cooking times will be shorter, dependent on the size. As a guide, cook loin fillets for 10-15 minutes or until the core temperature reaches approx. 68˚C. Prepare the mint vinegar and the onion oil at least 2 hrs and 30 minutes ahead of cooking … Continued
By Amelia
The quantity of marinade may seem a lot, however, it allows you to fully submerge the lamb. You can also make your own flatbreads to accompany this recipe (see flatbreads recipe below). Prepare the lamb and the marinade the day before you intend to cook the lamb. To marinate the lamb: Tenderise the … Continued
By Amelia
Preheat the oven to 220°C / 200°C fan / Gas 6. Dry fry the beef mince until nice and brown, leaving it in clumps. Add the onion, peppers and mushrooms and fry gently to soften. Add all the remaining ingredients other than the cheese. Stir through to mix and leave the mixture to cool. On … Continued
By Amelia
Part-cook the pasta in boiling water for 5 minutes, drain and place in cold water. In a pan, fry the mince until lightly browned. Add the onion, carrots, garlic and celery and fry gently for 10 minutes. Add the tomato purée, chopped tomatoes, wine, herbs and seasoning and bring to the boil. Simmer for 20 … Continued
By Amelia
Heat the oil in a large pan or flameproof casserole dish, add the beef and fry until browned. Add the seasoning, onion, pepper, garlic, ginger and spices and stir gently for a few minutes. Add the remaining ingredients and bring to the boil. Cover with a lid or foil and continue cooking on the hob … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4-5. Take the two lean racks of lamb and calculate the cooking time: medium – 25 minutes per 450g/0.5kg plus 25 minutes; well done – 30 minutes per 450g/0.5kg plus 30 minutes. Mix together the rosemary, lemon rind and juice, garlic, olive oil and seasoning, … Continued
By Amelia
Roast the lamb neck fillet until golden brown, then add the chicken stock and place in a pressure cooker and cook for 45 – 60 minutes. Whilst the neck is cooking, infuse the cream by bringing to the boil with the thyme, rosemary, garlic, salt and a twist of black pepper. Once the neck fillet … Continued
By Amelia
To cook the lamb shanks: Heat the oven to 160ºC / 140ºC fan / Gas 3. Heat the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish. Using the same pan, fry the onion, carrot, bay leaf and spices until brown. Add … Continued
By Amelia
Place the diced swede in a saucepan with the butter. Cover the swede with cold water and add 1 teaspoon of salt. Cook over a high heat. You will need to top the water up as it cooks. Once the swede is fully cooked (very soft), keep the pan on a high heat and allow … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb, onion, garlic, ginger, chilli, cinnamon and seasoning in a slow cooker or in an ovenproof casserole dish. Stir, then add the mulled wine and stock. Make the bouquet garni by tying the cinnamon sticks and herbs together with string. Place the … Continued
By Amelia
Preheat the oven to 170°C / 150°C fan / Gas 3. Place the lamb cubes, onion, spices, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hour 30 minutes, until the meat is tender. Remove the lid and add the couscous. Return to the … Continued
By Amelia
In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash. Pour in the lamb stock and mango chutney, and place in a preheated oven 160ºC / 140ºC fan / Gas 3 with lid … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4-5. Weigh the joint and calculate the cooking time: medium – 25 minutes per 450g / 500g plus 25 minutes or well done – 30 minutes per 450g / 500g plus 30 minutes. Line a roasting pan with two sheets of foil and place the … Continued
By Amelia
Rub the beef fillet with the oil and season well. Preheat a large frying pan over a high heat, add the meat and sear on all sides for around 5 minutes, until golden brown. Remove from the heat and transfer to a wire rack to cool. Once cooled (around 15 minutes) brush with the mustard. … Continued
By Amelia
To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned. Add the spices and seasoning and fry for a few minutes. Add the rest of the ingredients and cook for 5 minutes, until starting to boil. If you want a smooth … Continued
By Amelia
You can buy prepared rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most of the ingredients in your store cupboard already. It’s also delicious! Make the paste by putting all the ingredients in a food … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes. To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well … Continued
By Amelia
Season and lightly flour the pieces of lamb then pan fry them in the vegetable oil for a couple of minutes until they are evenly browned. Put them to one side. Meanwhile gently cook the onions in the olive oil with all the spices for about 10 minutes, stirring until they are soft and beginning … Continued
By Amelia
Preheat oven to 180ºC / 160°C fan / Gas 4. Place in a bowl the potato slices, onion, rosemary and seasoning, toss together. Place in the bottom of a large roasting pan or dish (large enough to take the whole leg). Add the slices of pear and slot between the potatoes. Weigh the joint and … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb breasts in a roasting tin, add the stock and star anise, cover with foil and cook for one and half hours until fairly tender. Remove and cool slightly, then cut down in between each bone to create ribs. Place on oven … Continued
By Amelia
Cooking time: medium – 25 minutes per 450g/500g plus 25 minutes, or well done – 30 minutes per 450g/500g plus 30 minutes. The oven temperature should be 180°C / 160°C fan / Gas 4. Weigh the lamb joint and calculate the cooking time. Place the lamb on a board and make several slits into the … Continued
By Amelia
Preheat the oven to 180ºC / 160 ºC fan / Gas 3 and roast the Pembrokeshire new potatoes for around 15-20 minutes. To make the braised red onion, top and tail the onion – but don’t remove the outer skin as this holds the onion together. Cut the onion in half and place the halves … Continued
By Amelia
Preheat the oven to 220°C / 200°C fan / Gas 7. Grind the peppercorns in a pestle and mortar and finely chop the thyme. Mix the peppercorns, mustard, rapeseed oil and thyme together in a bowl, season with sea salt. Put the roast in a tin and spread the peppercorn mix over the top. Peel … Continued
By Amelia
Calculate cooking time: Medium-rare: 20 mins per 500g / Medium: 25 mins per 500g / Well done: 30 mins per 500g Preheat oven to 220°C / 200°C fan / Gas 7. Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature. Place the vegetables and sprigs … Continued
By Amelia
Heat the oil in a large pan, then add the diced lamb and fry until browned. Add the onion, garlic, ginger, celery and chilli and fry for 2 minutes. Add the spices and stir for a few minutes. Add the coconut milk, stock, tomato purée and seasoning. Once boiled cover with lid and simmer for … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Make up the marinade by combining the vinegar, honey, mustard, garlic and seasoning. Add the lamb pieces and rub the marinade into the lamb and the scored fat. Leave to stand for at least 30 minutes. Combine the oil, chopped rosemary, salt and pepper, … Continued
